Saturday, 18 February 2017

Crispy coated Bavarian Weisswurst with Cabbage

This is not the usual way to eat the very white sausage. It comes to your table in a pot in hot but not boiling water and you suck the meat out of the casing and eat it with sweet mustard and a pretzel.

I bought a package of this sausage a week ago. With new refrigeration techniques the sausages last a long time in the fridge. In the old times in Bavaria, these sausages should not listen to midday bell ringing and were eaten as a second breakfast before 12 o´ clock. They were made fresh and contained meat that would have spoiled easily.
The cooked sausages have a very soft texture and not everybody favours them.
I found a method to make them crispy and they get a better texture through frying. I served them with a good amount of white cabbage, a staple veg during winter month here.

recipe for 2:
300 g Bavarian Weisswurst (white sausage)
1 egg
3 tbsp flour seasoned with pepper and herbs
4 tbsp Panko breadcrumbs
oil for frying
300 g white cabbage
1 red onion
1 spring onion
2 cloves of garlic
1/2 tsp caraway seeds
 a pinch of Macis flower
salt and pepper
60 ml white wine
2 tbsp double cream
2 tbsp Ghee or clarified butter

Chop the cabbage into rough slices, chop onions and garlic and melt the Ghee in a pot and start saute the onions and garlic. Add the cabbage and some wine and the seasoning and cook for 10 minutes. Add cream and set aside.

Get the skin off the sausages- it is not edible. Roll them through seasoned flour, egg and Panko.
In a high pan heat up the oil to 170 C and carefully place in the coated sausages.
Fry them all around for 5 minutes until golden brown. Let them rest on kitchen paper and serve with the cabbage.

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